We use modern technology to brew traditional beers from Chilean and Belgian-made 100% stainless steel brewing equipment.

All our fermenters are jacketed-Cylindroconical: vertical cylinders with a conical base, a.k.a. "Unitank" vessels for both fermentation and maturation of our beers.

We have total fermentation capacity of 10.000 liters in 9 tanks, giving aprox. 15,000 liters per month of ale and lager production. The large number of small and medium size fermenters is a reflection of our diverse permanent beer portfolio of 7 different brews.

This system provides us complete control of temperatures [with a 0,1°C precision] and flows during mash, boil and fermentation.

We clean and sanitize after every day's process or each fermentation.

While we can't tell all of our secrets, we'll share one: we have two "lauters" ( a filter used to separate the wort from the malt remains after the mash, prior to the boil). Normally these are circular in shape, however not us!

One is cylindrical and the other rectangular. We're different, our beer is different.

We use hop pellets which we import from the USA. In general, we use double the amount of hops per brew compared to the typical craft brewer in Chile, this being an important component to our flavor profile.

Our equipment allows us to reach an intense boil. However, since we heat the liquid using boiling water under pressure (215° F) which recirculates through jackets on the boiler sidewalls, we do not burn the wort - as commonly occurs at other craft breweries that heat their boil kettles over a direct gas flame.

A good boil is very important to properly fuse the sweet barley taste in the wort to the hop bitterness.

We produce a "hand-made" beer, so you would expect our equipment to reflect the same level of quality. Here you can see the stainless steel artisans who put together our latest fermenters.

The differences in flavors between the many microbreweries is due to both recipes and brewing equipment: we all buy the same Chilean barley malt and import from the same US hop producers.

Each brewery varies ingredient proportions and quantities in order to differentiate the beer being produced. The water is obviously an important ingredient: both hardness and the minerals present vary between sites.

However, if different breweries follow the same recipe, using the same ingredients and even the same water, the beer will come out differently in each plant. The equipment is a big differentiator.

Two different brewers, using the same recipe on the same equipment will produce the same beer. On the other hand, one brewer, following the same recipe in two different breweries, will make two different beers.

Brewery "terroir"!